Hoppin' John

Recipe Ingredients

1 tablespoon	15ml	Light olive oil
1 cup	62g / 2.2oz	Chopped onions
2		Garlic cloves - minced
2 cups	125g / 4.4oz	Chopped ripe juicy tomatoes - with
1/4 cup	59ml	Water
		= (or 16-oz can diced tomatoes, undrained)
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Dried thyme
3 cups	480g / 16oz	Cooked brown rice - (abt 1 cup raw)
1		Black-eyed peas - (16 oz) - drained, rinsed
		= (or 2 cups cooked - abt 2/3 cup raw)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat the oil in a very large skillet or a stir-fry pan. Saute the onions over medium heat until translucent. Add the garlic and continue to saute until the onions are golden. Stir in the tomatoes, basil, and thyme; cook until the tomatoes have softened a bit, about 5 minutes.

Add the rice and black-eyed peas, and season to taste with salt and lots of pepper. Stir well, then simmer, covered, over low heat for 15 minutes. If the mixture seems dry, add a bit of water or cooking liquid from the peas. Serve at once.

This recipe yields 4 to 6 servings.

Description:

"Here's a vegetarian adaptation of a traditional dish of the deep South. Serve it with fresh cornbread and tangy cole slaw for a satisfying, down-home meal."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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